Serves 4 Ready in 20 minutes Cost per serving £1.41 Ingredients 500g jar Uncle Ben’s Original Sweet & Sour sauce 2 250g pouches of Uncle Ben’s Express Egg Fried rice 1 large red pepper 1 large green pepper 1 large orange pepper 1 large yellow pepper 325g pack mixed stir fry vegetables 2 tsp vegetable oil
Method • Preheat the oven to 200*c/fan oven 180*c/gas mark 6. Cut the peppers in half through their stalks (if they have them). Carefully cut away the seeds and any white pith, leaving the stalk intact. Place the peppers cut side up, onto a baking sheet. Bake for 20 minutes until softened • 10 minutes before the end of the peppers’ cooking time, heat the oil in a large wok or frying pan and stir fry the vegetables for 3-4 minutes. Pour over the Uncle Ben’s Original Sweet & Sour sauce and simmer for 2-3 minutes until warmed through. Meanwhile, cook the rice according to the instructions and stir into the vegetable mixture • Remove the peppers from the oven and spoon the stir fry mixture into the centre. Serve immediately Cook’s tip! Try using this filling to stuff other roasted vegetables, such as butternut squash or courgettes GDAs Adult portion: 300 kcals (15%), 33.7g sugar (37%), 4.9g fat (7%), 0.7g sat fat (4%), 1.1g salt (18%) Child portion: 150 kcals (8%), 16.8g sugar (20%), 2.5g fat (4%), 0.35g sat fat (2%), 0.5g salt (12.5%) Recipe courtesy of Uncle Ben’s